Ingredientes para Red Snapper With Herbs
- Red Snapper Fillet
- 4 teaspoons olive oil, plus 3 tablespoons for herb oil
- Kosher salt to taste
- Freshly ground white pepper to taste
- Cilantro
- Parsley
- Mint Leaves
- 1 tablespoon fresh lemon juice
Cozinhe de forma mais inteligente com Sous, seu companheiro de cozinha
Faltando um ingrediente para este Red Snapper With Herbs? Precisa de uma harmonização de vinhos perfeita ou de uma ideia de acompanhamento saudável? Não adivinhe – pergunte ao Sous! Seu sous-chef com inteligência artificial está pronto para ajudá-lo a trocar ingredientes, ajustar tamanhos de porções e descobrir dicas de sabor em segundos.
Como fazer Red Snapper With Herbs
- Preheat oven to 450°F (232°C).
- Lightly brush four oven-safe plates with 1 teaspoon olive oil each. Sprinkle with kosher salt and freshly ground white pepper to taste.
- Place one red snapper fillet (about 4-6 oz each) skin-side up in the center of each plate.
- Drizzle fish with 1 teaspoon olive oil per fillet. Season with salt and freshly ground white pepper.
- Cover each fillet loosely with a piece of wax paper.
- In a food processor, finely chop 1 cup of mixed fresh herbs (such as parsley, thyme, and oregano). With the food processor running, slowly pour in 3 tablespoons of olive oil through the feed tube.
- Transfer the herb oil to a small bowl. Stir in 1 tablespoon of fresh lemon juice, salt, and pepper to taste.
- Set aside the herb oil.
- Bake the fish for 4 minutes.
- Remove plates from the oven and carefully discard the wax paper.
- Let the plates stand for 30 seconds.
- Spoon 2 tablespoons of the herb oil mixture over each fillet.
- Serve immediately with rice pilaf and steamed green vegetables.
Informação Nutricional (Aproximado por porção)
Sódio
6 g
Açúcar
0g
Gordura
8g
Carboidratos
0g
